Recipe by Karissa’s Vegan Kitchen
A colorful, crave worthy twist on a classic that tastes just as good the next day
This veggie fried rice is a delicious way to turn simple ingredients into something comforting, nourishing and deeply flavorful. Packed with colorful vegetables, savory miso, soy sauce and plenty of texture, it is a quick and satisfying meal you can make for lunch, dinner or meal prep. The best part is how well it reheats, making leftovers just as tasty as the first bowl.
With tender veggies, warm spices and perfectly seasoned rice, this recipe brings all the cozy takeout vibes straight to your kitchen. It is budget friendly, easy to customize and fast enough for a busy weeknight.
Why You’ll Love This Recipe
- One pan magic. Everything comes together in a single skillet.
- Loaded with veggies. So many colors and textures in every scoop.
- Perfect for leftovers. The flavors deepen and the rice stays delicious.
- Quick and comforting. A warm, filling dish that comes together easily.
Veggie Fried Rice
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A colorful, crave worthy twist on a classic that tastes just as good the next day
This veggie fried rice is a delicious way to turn simple ingredients into something comforting, nourishing and deeply flavorful. Packed with colorful vegetables, savory miso, soy sauce and plenty of texture, it is a quick and satisfying meal you can make for lunch, dinner or meal prep. The best part is how well it reheats, making leftovers just as tasty as the first bowl.
With tender veggies, warm spices and perfectly seasoned rice, this recipe brings all the cozy takeout vibes straight to your kitchen. It is budget friendly, easy to customize and fast enough for a busy weeknight.
Ingredients
-
1 cup broccoli florets
-
1 large carrot, diced
-
1 cup cauliflower florets
-
1/2 cup frozen corn
-
1 teaspoon garlic powder
-
1/4 teaspoon ginger
-
1 teaspoon onion powder
-
1/2 cup frozen peas
-
2 tablespoons soy sauce
-
1 1/2 tablespoons white miso paste (vegan friendly)
-
1 cup uncooked rice
-
1 bell pepper, diced
-
1 tablespoon sesame seeds
-
2 teaspoons brown rice vinegar
-
3 tablespoons water
Instructions
-
Rinse the uncooked rice thoroughly in a mesh strainer to remove excess starch.
-
Cook the rice according to package instructions, but reduce the cook time slightly so it remains a bit firm.
-
Place the cooked rice in the fridge to cool. Cold rice works best for fried rice texture.
-
Heat a large skillet over medium heat and toast the sesame seeds for about 3 minutes, stirring occasionally.
-
Add the broccoli, cauliflower and carrots to the skillet along with 2 to 3 tablespoons of water.
-
Cover and cook until the vegetables are fork tender, about 8 minutes.
-
While the vegetables cook, whisk all sauce ingredients together: soy sauce, miso paste, brown rice vinegar and water.
-
Add the peas, corn and cooked rice to the skillet.
-
Pour the sauce into the mixture and stir well.
-
Cook for about 10 minutes, stirring frequently until the rice is hot and well coated.
-
Garnish with extra sesame seeds or green onions and serve warm.
Notes
Serve your veggie fried rice with fresh green onions, tofu cubes or steamed edamame for extra protein.
Pairs beautifully with potstickers, miso soup or a side of sautéed greens.
Nutrition info is approximate.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian Inspired, Vegan
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 280kcal
- Sugar: 5g
- Sodium: 720mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0mg
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
